Crisp, flavourful and satisfying. These olive and sun-dried tomato filo pastry parcels are easy to make, fun for kids to help with and utterly delicious.

Completed filo pastry parcels served on a plate.

I created them as part of a new series of food on the go. Here's how to make them.

Ingredients

150 g (5.29 oz) sundried tomatoes finely chopped
250 g (8.82 oz) ricotta cheese vegetarian if required
50 g (1.76 oz) Parmesan or vegetarian hard cheese alternative
30 g (1.06 oz) black olives chopped
7 g (0.25 oz) fresh basil de-stalked and chopped
pinch freshly ground black pepper
135 g (4.76 oz) filo (phyllo) pastry (half a standard UK pack)

Equipment

Instructions

Preheat the oven to 200C (180C fan).

To make the filling, place the ricotta, sun-dried tomatoes, parmesan, olives, basil and a pinch of pepper in a bowl.

Preparing the filling for the olive and sun-dried tomato filo parcels with ricotta

Combine the olive and sun-dried tomato filling ingredients in a bowl

Mix well. Place in the fridge to chill.

Mix together to create the filling for your olive and sun-dried tomato filo parcels

Cut the filo pastry into 4cm wide strips. Filo dries out incredibly quickly, so keep the pastry under a damp tea-towel until you're ready to use each strip.

Lay out strips of filo pastry to create your parcels

Fold the end of the strip upwards as pictured, so that the pointed corner meets the edge of the strip and a triangle shape is formed.

How to fold your filo pastry to create parcels

Fold the triangle over and up to meet the opposite edge.

Open out the little pocket you have created and gently fill with your ricotta mix.

Fill the filo pastry triangle pocket with your ricotta, olive and sun-dried tomato filling

Fold the triangle upwards again, continuing until you reach the end of the strip.

Finishing the olive and sun-dried tomato filo parcels

How to create olive and sun-dried tomato filo parcels

You can use a little milk to help the pastry seal on the last couple of turns, if needed. Repeat until you've used up all of the filling. You should get 15-20 parcels, depending on size.

Your finished olive and sun-dried tomato filo parcels

Brush each of your parcels with oil on all sides and place on a non-stick baking sheet.

Brush your olive and sun-dried tomato filo parcels with oil and place on a baking tray

Bake for 10-12 minutes until golden.

Freshly baked olive and sun-dried tomato filo parcels

Enjoy hot or cold! They're wonderful with salad, or as a warm side dish at dinner, or packed cold into lunchboxes and picnic hampers.

These olive and sun-dried tomato filo parcels taste delicious hot or cold, served with a salad

Print these olive parcels for later

Print Recipe

4.9 from 14 votes

Olive and Sun-Dried Tomato Filo Pastry Parcels Recipe

Crisp, flavourful and satisfying. These olive and sun-dried tomato filo pastry parcels are easy to make, fun for kids to help with and utterly delicious.

Prep Time20

Cook Time10

Total Time32

Course: Lunch and quick cook meals

Cuisine: Italian

Diet: Vegetarian

Servings: 20 parcels

Author: Emily Leary

Ingredients

150 g (5.29 oz) sundried tomatoes finely chopped
250 g (8.82 oz) ricotta cheese vegetarian if required
50 g (1.76 oz) Parmesan or vegetarian hard cheese alternative
30 g (1.06 oz) black olives chopped
7 g (0.25 oz) fresh basil de-stalked and chopped
pinch freshly ground black pepper
135 g (4.76 oz) filo (phyllo) pastry (half a standard UK pack)

Instructions

Preheat the oven to 200C (180C fan).
To make the filling, place the ricotta, sun-dried tomatoes, parmesan, olives, basil and a pinch of pepper in a bowl.
Mix well. Place in the fridge to chill.
Cut the filo pastry into 4cm wide strips. Filo dries out incredibly quickly, so keep the pastry under a damp tea-towel until you're ready to use each strip.
Fold the end of the strip upwards as pictured, so that the pointed corner meets the edge of the strip and a triangle shape is formed.
Fold the triangle over and up to meet the opposite edge.
Open out the little pocket you have created and gently fill with your ricotta mix.
Fold the triangle upwards again, continuing until you reach the end of the strip.
You can use a little milk to help the pastry seal on the last couple of turns, if needed. Repeat until you've used up all of the filling. You should get 15-20 parcels, depending on size.
Brush each of your parcels with oil on all sides and place on a non-stick baking sheet.
Bake for 10-12 minutes until golden.
Enjoy hot or cold! They're wonderful with salad, or as a warm side dish at dinner, or packed cold into lunchboxes and picnic hampers.

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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Comments

4.93 from 14 votes (1 rating without comment)

Olive and sun-dried tomato filo pastry parcels

Ingredients

Equipment

Instructions

Print these olive parcels for later